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Vegetable Phyllo Dough with Spiced Tomato Sauce: April 2019 Week 3

Prep Time:  30 mins   Total Time:  1 hr Serves: 8-10


Ingredients:  Adapted from drizzleanddip.com


½ cup long grain rice

½ cup green lentils

750 ml veg stock

2 onions, chopped

2 cloves of garlic, minced

2 tbsp olive oil

1 tbsp ground cumin

1 tbsp ground coriander

1 cup crumbled, feta cheese (omit for vegan version)

2 cups fresh spinach

¼ cup fresh parsley, chopped

1 lemon

12 sheets of filo pastry

½ cup butter, melted (use vegan butter as substitute)

1 tsp sea salt

Bowl of plain yogourt (optional topping with spiced tomato sauce)


For the tomato sauce

2 x 400g cans chopped tomatoes

1 tbsp red wine vinegar

2 tsp sugar (any will do)

1 tsp ground cinnamon

2 tbsp olive oil


Preparation:

Heat a pan of salted water to the boil, then add the rice and cook for 9 minutes. Drain and cool the cooked rice.

Heat the vegetable stock in another pan and add the lentils to simmer for 30 minutes until just al dente. (You might want to add a little more water as you go if they absorb too much.) Drain and cool the cooked lentils.

Peel and finely dice the onions and garlic. Sweat them in a saucepan with a little olive oil for 5-6 minutes until they soften and sweeten. (It’s best to use a lid to help trap in the steam.) Stir the ground spices into softened golden onions and cook for another 30 seconds before removing from the heat.

Place the spinach in a large bowl and boil a kettle for of water. Pour the boiling water over the spinach and, using tongs, move the leaves about so that they all wilt. Drain the spinach and squeeze as much water out as possible, this is best done in a clean tea towel.

Pulse the spinach up in a food processor with the parsley, zest and juice of the lemon and the feta cheese if using. Pour this mixture with the cooked lentils and rice and season generously with salt & pepper.

Lay 3 layers of buttered filo pastry down on top of one another.

Prepare the phyllo sheets, 3 is perfect for this. Brush melted butter over the entire surface of each sheet before placing the next sheet directly on top and repeating this. If you are making a large roll using a full sheet of pastry, spread the filling across the surface area, allowing a few centimeters at the ends to tuck it in and roll it up. If you are making small rolls, using half a sheet of phyllo, simply make a sausage shape with the filling on one end and then roll it up, tucking the ends in as you go.

Place them on a baking tray with parchment paper and brush the tops with melted butter. Bake in an oven that has been preheated to 180 C 375F for about 20 – 25 minutes until golden brown.

Leave the rolls to cool for 20 mins before serving with the tomato sauce, and a large bowl of yogurt.

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